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Chicken Croquettes

A savory dish of chicken and mushroom mixture shaped into croquettes, coated in egg yolks, then browned and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the filling

  1. Melt the butter in a saucepan over medium heat.

  2. Fry the chopped onion until soft, then stir in the flour.

  3. Slowly add the milk or water, stirring until the sauce thickens and clings to the spoon.

  4. Season with salt and pepper.

  5. Stir in the cooked chicken and mushrooms, and cook for 1 minute.

  6. Remove from heat and mix in the egg yolks.

Set and cool

  1. Pour the mixture into a well-buttered deep plate rubbed with oil.

  2. Drizzle a few drops of oil on top to prevent hardening.

  3. Let cool for several hours before breading and frying.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the milk into a sauce that holds the chicken and mushrooms together.
Egg yolks
Enriches the mixture and helps it set firm when cooled.
Butter
Adds richness and flavor to the base of the sauce.
Milk
Forms the liquid base of the sauce that binds the filling.
Cooked chicken
Provides the main body and protein of the filling.
Mushrooms
Add moisture and savory flavor to the filling.

The step that matters

Let cool for several hours before breading and frying. Egg yolks and starch in the sauce set as the mixture cools. If it is shaped or fried while still warm and soft, it will not hold its form and may fall apart in the hot oil.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, milk, pepper, chicken, mushroom, egg):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, milk, pepper, chicken, mushroom, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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